Yassa poulet

For added authenticity, turn the lights off and cook by candle light, using light from a mobile phone for the tricky bits. All quantities are approximate.  This can also be cooked with fish - use whole fish and you only need 5-10 minutes to crisp it up.  From our man in Africa simonfenton.blogspot.com
  • lots of peppercorns
  • 2 gumbo cubes (or chicken stock cube)
  • palm oil (olive oil will do)
  • chicken quarters - 1 per person
  • 4-5 large onions, chopped
  • 4-5 garlic cloves
  • rice - enough for everyone's appetites
  • 1 large mug water
  • half cup lemon juice
  • 1 large dessert spoon mustard (e.g. French dijon)
  • salt to taste
  1. Crush a handful of peppercorns with one of the gumbo cubes. Stuff a little of this into each chicken quarter. Heat the oil and fry the chicken for about 10-15 minutes on each side until crispy.  
  2. Crush the onion and garlic with the rest of the pepper, another stock cube and a pinch of salt. If you don't have a large African pestle and mortar, I guess a food processor would work. 
  3. Meanwhile, cook the rice as you normally would.
  4. Remove the chicken from the oil and use some of the oil in a big pan. Add the onion mixture, a large mug of water and the chicken.  Cover and leave a couple of minutes.
  5. Then add the lemon juice, mustard, salt.  Adjust quantities to taste.  It should be very tangy and have the opal fruit factor that makes you suck your cheeks in a bit.  
  6. Simmer for another 5-10 minutes. 
  7. Serve on a platter of rice. All gather round and eat from the same plate - with your right hand, if you dare!